To reduce problems associated with the intangibility of the services offered by a restaurant, the restaurant owner would be most likely to do which of the following?
A) lower entree prices between 4 p.m. and 6 p.m.
B) provide clean tablecloths and cloth napkins for each new customer
C) empower employees to handle customer complaints
D) offer a service guarantee to ensure customers that food quality will be consistent
E) offer regular employee workshops focusing on customer service
Answer: B